?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=DISKRIMINASI+BIJI+KOPI+(GREEN+BEAN)+GAYO+FERMENTASI+DAN%0D%0ANON-FERMENTASI+MENGGUNAKAN+SPEKTROSKOPI%0D%0AFLUORESENSI+PORTABEL+DAN+METODE+SIMCA%0D%0A&rft.creator=FITRIA+%2C+AMELIA+DAMAYANTI&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Kopi+Gayo+merupakan+salah+satu+jenis+kopi+spesialti+yang+berasal+dari+dataran+tinggi%0D%0AAceh+dan+menjadi+andalan+ekspor+karena+memiliki+aroma+khas+dengan+rasa+(flavor)%0D%0Ayang+kompleks+dan+kekentalan+(body)+yang+kuat+yang+tidak+dimiliki+oleh+penghasil%0D%0Akopi+di+negara+lain.+Kopi+Gayo+memiliki+harga+lebih+mahal+dari+kopi+lain.%0D%0APerbedaan+proses+pengolahan+kopi+Gayo+juga+mempengaruhi+harga+kopi+tersebut%2C%0D%0Akarena+adanya+perbedaan+kualitas+dan+cita+rasa+yang+dihasilkan.+Proses+pengolahan%0D%0Akopi+secara+umum+dapat+dilakukan+secara+fermentasi+dan+non-fermentasi.+Adapun%0D%0Apenelitian+ini+menggunakan+sampel+biji+kopi+(green+bean)+Gayo+murni+tanpa%0D%0Apencampuran+yang+diolah+secara+fermentasi%2C+yaitu+kopi+Arabika+Gayo+Wine%0D%0A(KAGW)+dan+kopi+Arabika+Gayo+Honey+(KAGH)%2C+dan+non-fermentasi%2C+yaitu+kopi%0D%0AArabika+Gayo+Natural+(KAGN)%2C+kopi+Robusta+Gayo+Natural+(KRGN)%2C+dan+kopi%0D%0AArabika+Gayo+Peaberry+(KAGP)+yang+dilakukan+pengukuran+data+spektra%0D%0Afluoresensi+sebayak+3+biji+kopi+pada+sampel+holder+sampai+50+kali+ulangan%2C+dan%0D%0Asetiap+pengukuran+dilakukan+capture+sebanyak+2+kali+dengan+label+A+dan+B.+Kopi%0D%0A%0D%0AGayo+yang+diolah+secara+fermentasi+memiliki+harga+yang+lebih+tinggi+daripada+non-%0D%0Afermentasi%2C+hal+ini+menjadi+indikasi+adanya+pemalsuan+dengan+mencampurkan+kopi%0D%0A%0D%0AGayo+fermentasi+dengan+non-fermentasi.+Metode+pengamatan+visual+merupakan%0D%0Ametode+konvensional+yang+dapat+mengidentifikasi+perbedaan+biji+kopi%2C+namun%0D%0Ametode+ini+dinilai+sulit+dibedakan+karena+bersifat+inkonsistensi+dan+sangat%0D%0Adipengaruhi+oleh+kondisi+fisik+dan+emosional+panelis.+Spektroskopi+fluoresensi%0D%0Aportabel+merupakan+teknologi+terbaru+yang+dinilai+lebih+akurat+untuk%0D%0Amengidentifikasi+keaslian+dan+mengklasifikasikan+perbedaan+biji+kopi+Gayo%0D%0Afermentasi+dan+non-fermentasi+berdasarkan+intensitas+fluoresensi+yang+diserap+oleh%0D%0Asampel+pada+rentang+panjang+gelombang+300-800+nm+berupa+data+spektra+yang%0D%0Akemudian+dianalisis+menggunakan+metode+SIMCA+dengan+cara+membangun+dan%0D%0Amengevaluasi+model+diskriminasi+menggunakan+aplikasi+The+Unscrambler+10.4%0D%0Adan+Microsoft+Excel.+Analisis+data+spektra+yang+diperoleh+menghasilkan+pola+grafik%0D%0A%0D%0Ayang+berbeda+pada+masing-masing+jenis+sampel%2C+karena+adanya+perbedaan%0D%0Akarakteristik+dan+daya+serap+cahaya+dari+nilai+intensitas+yang+didapatkan.+Grafik%0D%0Adata+spektra+yang+diperoleh+terdapat+puncak+utama+panjang+gelombang+483+nm%0D%0Ayang+diidentifikasi+adanya+senyawa+polifenol+berupa+asam+kafeat+(CFA)+dan+asam%0D%0Aklorogenat+(CGA)%2C+dan+puncak+kecil+panjang+gelombang+677+dan+722+nm+yang%0D%0Adiidentifikasi+adanya+keberadaan+kandungan+klorofil+yang+tidak+akan+bisa%0D%0Adihilangkan+seluruhnya+pada+kopi.+Hasil+PCA+yang+dibangun+menggunakan+data%0D%0Aoriginal+pada+keseluruhan+sampel+diperoleh+nilai+PC-1+84%25+dan+PC-2+8%25+dengan%0D%0APC+kumulatif+sebanyak+92%25.+Adapun+hasil+analisis+data+Pretreatment+terbaik%0D%0Apilihan+diantaranya+Pretreatment+MSC+%2B+Smoothing+Moving+Average+5+Segment%0D%0Aklasifikasi+sampel+KAGW+dan+KAGP+diperoleh+nilai+akurasi+100%25%2C+sensitivitas%0D%0A100%25%2C+spesifisitas+100%25%2C+dan+eror+0%25+dengan+persentase+PC-1+dan+PC-2+kumulatif%0D%0A90%25.+Pretreatment+SNV+%2B+Smoothing+Moving+Average+5+Segment+klasifikasi%0D%0Asampel+KAGH+dan+KAGP+diperoleh+nilai+akurasi+100%25%2C+sensitivitas+100%25%2C%0D%0Aspesifisitas+100%25%2C+dan+eror+0%25+dengan+persentase+PC-1+dan+PC-2+kumulatif+88%25.%0D%0AEvaluasi+model+SIMCA+yang+dibangun+berdasarkan+kurva+ROC+dari+nilai+1-%0D%0Aspesifisitas+dan+sensitivitas+seluruh+level+signifikan+diperoleh+performa+model%0D%0Aklasifikasi+sempurna+dalam+mendiskriminasi+sampel+pada+Pretreatment+SNV+%2B%0D%0ASmoothing+Moving+Average+5+Segment+klasifikasi+KAGH+dan+KAGP+karena+berada%0D%0Atepat+di+titik+koordinat+(0%2C1).%0D%0AKata+kunci%3A+Pemalsuan+Kopi%2C+Klasifikasi+Jenis+Kopi%2C+Spektra+Fluoresensi%2C%0D%0A%0D%0APCA%2C+SIMCA.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0ADISCRIMINATION+OF+FERMENTED+AND+NON-FERMENTED+GAYO%0D%0AGREEN+COFFEE+BEANS+USING+PORTABLE+FLUORESCENCE%0D%0A%0D%0ASPECTROSCOPY+AND+SIMCA+METHOD%0D%0A%0D%0ABy%0D%0A%0D%0AFITRIA+AMELIA+DAMAYANTI%0D%0A%0D%0AGayo+coffee+is+one+of+the+specialty+coffees+from+Aceh's+highlands+and+is+a+mainstay%0D%0Aof+exports+because+it+has+a+unique+aroma+with+a+complex+flavor+and+strong+body%0D%0Athat+is+not+found+in+other+coffee-producing+countries.+Gayo+coffee+has+a+higher+price%0D%0Athan+other+coffees.+The+difference+in+processing+of+Gayo+coffee+also+affects+the+price%0D%0Aof+this+coffee+due+to+the+difference+in+quality+and+flavor+that+results.+Coffee%0D%0Aprocessing+can+be+done+by+fermentation+or+non-fermentation.+This+research+used%0D%0Apure+Gayo+green+coffee+beans+with+processing+by+fermented%2C+namely+Arabica+Gayo%0D%0A%0D%0AWine+coffee+(KAGW)+and+Arabica+Gayo+Honey+coffee+(KAGH)%2C+and+non-%0D%0Afermented%2C+namely+Arabica+Gayo+Natural+coffee+(KAGN)%2C+Robusta+Gayo+Natural%0D%0A%0D%0Acoffee+(KRGN)%2C+and+Arabica+Gayo+Peaberry+coffee+(KAGP)%2C+in+which+fluorescence%0D%0Aspectra+data+were+measured+for+3+coffee+beans+in+the+sample+holder+up+to+50+retakes%2C%0D%0Aand+each+measurement+was+captured+twice+with+labels+A+and+B.+Fermented+Gayo%0D%0Agreen+coffee+beans+has+a+higher+price+than+non-fermented+one%2C+which+is+an%0D%0Aindication+of+adulteration+by+mixing+Gayo+fermented+coffee+with+non-fermented%0D%0Acoffee.+The+visual+observation+method+is+a+conventional+method+that+can+identify%0D%0Adifferences+in+coffee+beans%2C+but+this+method+is+considered+difficult+to+discriminate%0D%0Abecause+it+is+inconsistent+and+is+influenced+by+the+physical+and+emotional+conditions%0D%0Aof+the+panelists.+Portable+fluorescence+spectroscopy+is+the+newest+technology+that%0D%0Ais+more+accurate+for+identifying+the+originality+and+classifying+the+differences+in%0D%0Afermented+and+non-fermented+Gayo+green+coffee+beans+based+on+the+fluorescence%0D%0Aintensity+absorbed+by+the+sample+in+the+wavelength+range+of+300-800+nm+in+the+form%0D%0Aof+spectral+data+then+analyzed+using+the+SIMCA+method+by+building+and+evaluating%0D%0Adiscrimination+models+using+The+Unscrambler+10.4+and+Microsoft+Excel%0D%0Aapplications.+Analysis+of+the+spectral+data+obtained+results+in+different+graphic%0D%0Apatterns+in+each+type+of+sample%2C+due+to+differences+in+the+characteristics+and+light%0D%0Aabsorption+of+the+intensity+values+obtained.+The+spectra+data+graph+obtained%0D%0Acontained+a+main+peak+at+a+wavelength+of+483+nm+which+identified+the+presence+of%0D%0A%0D%0Apolyphenolic+compounds+in+the+form+of+caffeic+acid+(CFA)+and+chlorogenic+acid%0D%0A(CGA)%2C+and+small+peaks+at+wavelengths+of+677+and+722+nm+which+identified+the%0D%0Apresence+of+chlorophyll+content+that+could+not+be+completely+removed+in+coffee.%0D%0AThe+PCA+results+built+using+the+original+data+on+the+entire+sample+obtained+a+PC-1%0D%0Avalue+of+84%25+and+PC-2+8%25+with+a+cumulative+PC+of+92%25.+The+best+Pretreatment%0D%0Adata+analysis+results+include+Pretreatment+MSC+%2B+Smoothing+Moving+Average+5%0D%0ASegment+classification+of+KAGW+and+KAGP+samples+with+100%25+accuracy%2C+100%25%0D%0Asensitivity%2C+100%25+specificity%2C+and+0%25+error%2C+with+a+cumulative+PC-1+and+PC-2%0D%0Apercentage+of+90%25.+Pretreatment+SNV+%2B+Smoothing+Moving+Average+5+Segment%0D%0Aclassification+of+KAGH+and+KAGP+samples+with+100%25+accuracy%2C+100%25+sensitivity%2C%0D%0A100%25+specificity%2C+and+0%25+error%2C+with+a+cumulative+PC-1+and+PC-2+percentage+of%0D%0A88%25.+Evaluation+of+the+SIMCA+model+built+based+on+the+ROC+curve+of+the+1-%0D%0Aspecificity+and+sensitivity+values+at+all+significance+levels+obtained+perfect%0D%0Aclassification+model+performance+in+discriminating+samples+on+Pretreatment+SNV%0D%0A%2B+Smoothing+Moving+Average+5+Segment+classification+model+samples+KAGH+and%0D%0AKAGP+because+it+is+right+at+the+coordinate+point+(0%2C1).%0D%0AKeywords%3A+Coffee+Adulteration%2C+Classification+Each+Type+of+Coffee%2C+Fluorescence%0D%0A%0D%0ASpectra%2C+PCA%2C+SIMCA.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-06-10&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85353%2F1%2FABSTRAK%2520-%2520Fitria%2520Amelia_2020.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85353%2F2%2FFULL%2520SKRIPSI%2520TANPA%2520LAMPIRAN%2520-%2520Fitria%2520Amelia_2020.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85353%2F3%2FSKRIPSI%2520TANPA%2520PEMBAHASAN%2520-%2520Fitria%2520Amelia_2020.pdf&rft.identifier=++FITRIA+%2C+AMELIA+DAMAYANTI++(2024)+DISKRIMINASI+BIJI+KOPI+(GREEN+BEAN)+GAYO+FERMENTASI+DAN+NON-FERMENTASI+MENGGUNAKAN+SPEKTROSKOPI+FLUORESENSI+PORTABEL+DAN+METODE+SIMCA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F85353%2F